One thing you usually always find at a church luncheon is deviled eggs. Sounds ironic doesn’t it? It has implication of devil in it.
Some people add a dill or sweet pickle relish in the yellow part. I prefer dill.
Some people make special things maybe a baby chick also using tiny piece of black olive as the eyes.
So how did it get it’s name? Why is it popular?
I think they are popular because one they are usually least expensive, plus don’t require much effort or perhaps don’t need to be kept warmer reheated. Just placed in the fridge at church or a cold packed cooler.
These delicious hors d’oeuvre (French for appetizer) are said to originate in Rome, Italy. To Wikipedia the word “devilish” or “deviled” came from the 18th Century and it was associated with foods that were spicy or zesty.
Some churches will call them Stuffed Eggs or Angel Eggs to avoid the term “devil” and some will call them “Angel Eggs” because they contain healthier ingredients.
How do you make or like your deviled eggs?
Like I mentioned above I like mine without mustard and with a minced or dill relish in the yellow yoke and mayo mixture. Of course topped with a paprika.